Whip up soft, colorful air fryer M&M cookies in minutes. Chewy centers, slightly crispy edges, and mini chocolate candies make these treats perfect for a quick, fun snack anytime.
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Over the years, I've tried countless cookie recipes, but air fryer cookies quickly became a favorite in my kitchen. They're quicker and easier than cookie baking the traditional way. Plus, the downsized recipe is perfect for a little treat without the need to turn on the oven and you don't need a baking sheet.
These M&M cookies always bring a little extra joy during holidays and special occasions. Around Halloween, I like to make them to share with my coworkers and neighbors. During Christmas, red and green M&Ms makes them festive and irresistible. I've even made them for last-minute birthday treats or just a cozy night in.
They are so simple to make in the air fryer. When I first made them, I was shocked at how soft and chewy they turned out in just minutes. Whether you're a busy parent, a college student craving a snack, or someone who just loves cookies, these air fryer M&M cookies are a little bit of happiness in every bite.
Ingredients
- All-purpose flour - Provides structure and stability to the cookies.
- Baking powder - Helps the cookies rise and become light and tender.
- Baking soda - Promotes browning and spreads the cookies while adding slight crispiness.
- Salt - Enhances flavor and balances the sweetness.
- Unsalted butter - Adds richness, flavor, and contributes to a soft and chewy cookie texture.
- Granulated sugar - Sweetens the cookies and helps create slightly crisp edges.
- Brown sugar - Adds moisture, chewiness, and a subtle caramel flavor.
- Egg yolk - Binds ingredients and adds richness for a soft, tender texture.
- Vanilla extract - Enhances overall flavor with a sweet, aromatic note.
- Mini M&M candies - Adds color, chocolatey bursts, and a fun, crunchy texture.
Scroll down to the recipe card for quantities used.
Instructions
Line the air fryer tray or basket with parchment paper. Set aside.
Add butter, granulated sugar, and brown sugar to a medium mixing bowl. Beat butter and sugar together with an electric mixer until light and fluffy. Add egg yolk and vanilla extract, and beat until both are mixed in.
In a separate small mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Slowly add the flour mixture to the butter mixture and blend in with an electric hand or stand mixer on low speed or by hand just until a dough forms.
Stir in the mini M&M candies until they are spread throughout the dough.
Divide the dough into 12 mounds using a medium (#40, 1½ tablespoon) cookie scoop and place each ball on the parchment-lined air fryer tray or basket. Allow an inch or more of spacing.
Preheat the air fryer to 220°F (105°C). Air fry for 7 to 12 minutes until the edges of the cookies are set. Air fry less for soft cookies and more for crispy cookies.
Remove the air fryer tray or basket and place it on a cooling rack. Once cool, remove cookies from the parchment paper.
Variations
- Change the candy - Swap M&Ms for Reese's Pieces, chocolate chips, or mini peanut butter cups for a different flavor.
- Add nuts - Fold in chopped walnuts, pecans, or almonds for crunch and extra flavor.
- Mix in dried fruit - Try mini chocolate chips with dried cranberries, cherries, or raisins.
- Experiment with extracts - Replace vanilla with almond, peppermint, or maple extract for a unique twist.
- Spice it up - Add a pinch of cinnamon, nutmeg, or pumpkin spice to give a warm, seasonal flavor.
- Top with extra M&Ms - Press a few more M&Ms or chocolate chunks on top before air frying for a fun, colorful presentation.
- Make them mini or jumbo - Adjust the size of your cookie dough balls to create bite-sized treats or oversized cookies.
- Add a drizzle - Once baked, drizzle melted chocolate, caramel, or peanut butter on top for extra indulgence.
Tips
Top tip: Don't overcrowd the air fryer basket. Give each cookie enough space to spread so they cook evenly and get slightly crispy edges.
- Use room-temperature butter for easier mixing and better cookie texture.
- Chill the dough briefly if it's too soft to handle; this prevents spreading.
- Press extra M&Ms on top before cooking for a more colorful presentation.
- Adjust cooking time for your preferred texture: less time for soft cookies, more for crispier edges.
- Line the basket with parchment paper to prevent sticking and make cleanup easier.
- Mix dry ingredients gently into wet ingredients to avoid overworking the dough.
- Freeze cookie dough balls for quick baking later. There's no need to thaw before air frying.
Serving suggestions
These air fryer M&M cookies are perfect for serving as a simple, colorful dessert at any gathering. I love pairing them with a warm cup of coffee or milk for a cozy afternoon snack. They're easy to serve on a platter alongside other similar treats like my cinnamon roll cookies and small-batch chocolate chip cookies.
You can also serve them as ice cream sandwiches. Just place a scoop of no-churn ice cream or almond milk ice cream between two cookies and press together. For a sweeter treat, you can roll the edges in mini M&Ms, sprinkles, mini chocolate chips, crushed cookies, or nuts.
Storage
To keep your M&M cookies fresh, store them in an airtight container at room temperature for up to five days. If you want to keep them longer, you can freeze the baked cookies for up to three months-just let them cool completely before placing them in a freezer-safe container or bag. When you're ready to enjoy them, simply let frozen cookies thaw at room temperature for about 15-20 minutes, or warm them in the air fryer at a low temperature for 2-3 minutes to bring back that soft, chewy texture with slightly crispy edges. This way, every bite tastes almost as fresh as when they were first baked.
FAQs
Yes! You can swap M&Ms for chocolate chips, Reese's Pieces, or other mix-ins of your choice. Just keep in mind that M&Ms add color and a slight crunch that chocolate chips alone won't provide.
For softer cookies, air fry for a shorter time, around 7-8 minutes. You can also slightly underbake them, as they will continue to set as they cool, giving you a tender, chewy center.
Yes, you can refrigerate the dough for up to 5 days or freeze it for up to a year. If frozen, you don't need to thaw the dough before air frying-just cook it a minute or two longer if needed.
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Recipe
Small Batch M&M Cookies
Ingredients
- ⅔ cup all purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup unsalted butter softened
- 3 ½ tablespoons granulated sugar
- 3 tablespoons brown sugar packed lightly
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ cup mini M&M candies
Instructions
- Line air fryer tray or basket with parchment paper. Set aside.
- Add butter, granulated sugar, and brown sugar to medium mixing bowl. Beat together with an electric mixer until light and fluffy. Add egg yolk and vanilla extract and beat until both are mixed in.
- In a separate small mixing bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add flour mixture to butter mixture and blend in with an electric mixer on low speed or by hand just until a dough forms. See note if you have trouble getting the dough to form (you may have added a little too much flour and or your egg yolk may not have been large enough).
- Stir in mini M&M candies until they are spread throughout the dough. Divide dough into 12 mounds using a medium (#40, 1½ tablespoon) cookie scoop and place each ball on the parchment lined air fryer tray or basket. Allow an inch or more of spacing. If needed, roll into balls with your hands keeping the candies within the dough. I also like to reserve some candies to press onto the top of the balls.
- Preheat the air fryer to 220°F (105°C). Air fry for 7 to 12 minutes until the edges of the cookies are set. Air fry less for soft cookies and more for crispy cookies.
- Remove air fryer tray or basket and place on a cooling rack. Once cool, remove cookies from the parchment paper.
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